Rumaki
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 17. Vision transcription from the scanned page; needs review.
Import into Nextcloud Cookbook
Copy this page address, then paste it into Download recipe from URL in Cookbook.
Ingredients
- 1/4 cup dry sherry
- 1/4 cup soy sauce
- 2 tablespoons cooking oil
- 1 tablespoon sugar
- 1/4 teaspoon garlic powder
- 1/8 teaspoon ground ginger
- 12 chicken livers (12 to 14 ounces), cut in half
- 1/2 of an 8-ounce can (24) sliced water chestnuts, drained
- 12 slices bacon, cut in half crosswise
Instructions
- Combine wine, soy sauce, oil, sugar, garlic powder, ginger, and 1/4 cup water. Stir in livers and water chestnuts. Cover; chill 4 to 24 hours.
- Cook bacon slightly. Drain. Drain livers and water chestnuts. Wrap a bacon piece around a liver half and a water chestnut slice. Secure with a wooden toothpick. Broil 4 inches from heat for 6 to 8 minutes or till livers are no longer pink; turn once. Serve warm.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Duck rumaki.jpg" by Foodista; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Duck_rumaki.jpg. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.